Oven Brisket

[Hornin Hong Kong]

i dont have access to grill/smoker

pls tell me how to make a brisket reasonably good in th oven

I am desperate

 

[hullabelew]

This was posted on here a couple of years ago.

1 brisket . . . trim off about 1/2 of fat
1 large onion . . . chopped (large pieces)
1 large bell pepper . . . chopped (large pieces)
1 jar of BBQ sauce
seasonings . . . your choice (salt, pepper, garlic, etc)

You can use some liquid smoke but go VERY light with it. A little goes a LONG way.

Pour everything on top of brisket
Wrap and seal in foil
Cook at 225 in the oven.
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You can occasionally letting it get up to 250 to give me a nice crust.

Longer is almost always better. For a 10 pounder, go about 10-12 hours.

 

[Luke Duke]

Onions and bell peppers on a brisket? That sounds like a roast, not a brisket.

 

[Luke Duke]

Try searching here

The main thing that you need to remember is to trim the brisket unless you are looking to burn your place down. What kind of brisket are you going to get in Hong Kong? Poodle? Yak?

 

[flaco]

My dad cooks brisket in the oven all time (he is usually too busy farming and ranching to tend to it on the grill). He will use a little water, teriaki, liquid smoke and bake on 250 deg for 8 or 9 hours. Sometimes he will throw it over some coals to crust it up. Another trick he uses is to rub very little sodium nitrite (cure found in sausage, bacon, ect.) over it and it gives it a nice pink ring like a smoke ring. It is very edible and people think he cooked on the grill.

 

[DallasCowpoke]

The cafeteria at Casa Linda Shopping center does their brisket this way.

Basically, it's just braised, and comes out fine. Tastes like what it is, tender, juicy, slow cooked meat. Nuttin' wrong wit dat in da least!

 

[Mr.Wizard]

I tried it, was super greasy.

I did liquid smoke and all, but still sucked.

I suck at oven brisket.

 

[kevwun]

I love bbq, but liquid smoke is one of the most disgusting food related things that I have ever come across.

 

[Mr.Wizard]

Liquid Smoke and Vodka makes a great cocktail.

You can call it "Cherynobal on the rocks".

 

[flaco]

You should use no more than a teaspoon of liquid smoke or it will indeed be nasty.

 

[Steel Shank]

Shall we discuss brining?

 

[RayDog]

I occasionally do one in the oven when I get one on sale and just don't have time to smoke it. This is not BBQ, and is more of a pot roast.

I usually trim about half the fat, cover it in Fiesta dry rub and salt, and let it sit overnight in the fridge. Then I cook it for ~1 hour per pound at 220 F. I usually put it in a dutch oven fat side up with a half cup of water in the bottom to keep it from sticking. I take the cover off the dutch oven for the last 1 to 1 1/2 hours so it firms up and browns a little.

Slice it and serve it with the juice (fat poured off the top) on the side.

 

[Sucklebuster]

If'n your gonna do it in the oven, dust it with spices, add about 1/2 pot of coffee to the pan then foil it and cook low and slow.

The coffee will give it a deeper / more beefy taste.

My 2 pennies.

 

[The Dog]

The Link

I use this recipe all the time and it's great. IMHO you can't beat a great smoked brisket, but this is great for those of us who don't have a smoker available.

(btw - This is not a Paula Deen recipe but apparently has been featured on her show recently. this is the first time I've seen her associated with this. I think it was featured on Emeril's show at first)

 

[Hornin Hong Kong]

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[The Dog]

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[HoosierHorn]

find a smoker. it's worth it.

it's china, they have everything - well, they make everything - there's gotta be a smoker you can borrow or buy...

 

[Live_at_Rauls]

It is not like a smoked brisket, but it is easy and tasty.

I make mine in a plastic cooking bag, so it is easy to clean up.

The critical step is you must cut off as much of the fat
as you can. Also there is a seam of fat between the two
pieces of the brisket. Remove all of this, and you'll have two
pieces of meat.

Take some liquid smoke and a brush and dab all over the surface
of the meat. If you have time, let it sit in the refrig. overnight, or a
few hours.

Place a teaspoon of flour in the bag and shake.

Season the brisket....seasonall, Montreal steak mix, or your
favorite rub, and place in the bag.

If you like a little heat, chop up some pickled jalapenos and place
on top of the brisket. Slice onions fairly thickly, and place the intact
circular slices on top of the japs and meat.

Mix 4 oz. liquid smoke, and equal amount worcestershire, and
pour over onions/brisket.

Seal the bag, and place in a pan or dutch oven. Punch a few
holes in the top of bag to let steam escape.

Cook for 3-3.5 hours at 300 degrees. 45 minutes before
the end of the cooking time, cut the top of the bag open
and pour a bottle of commercial BBQ sauce (the same flavor
as the liquid smoke) over the top of the onions/brisket. Place back in the oven for the remaining cooking time, leaving the bag open.
The sauce caramelizes over the meat. You use commercial
sauce because of the sugar/gum additives.

The brisket will be fall apart tender, and you can use the juice
for dipping, if you like, since most of the fat was cut away, prior
to cooking.

Then just throw the bag away, and you will have minimal cleanup
time.

 

[NCAAFBALLROX]

^ Started out brisket, ended up roast.

 

[GakFoo]

yeah that sounds terrible, the opposite of brisket actually